Master Chef Shares Classic Yusheng Rou Si Recipe: Pork Shreds Must Be Not Oily or Greasy, Side Dishes Must Be Crisp and Juicy
Introduction: Yusheng Rou Si is a traditional Chinese dish, known for its fish-flavored seasoning and considered part of the Sichuan cuisine. It is said that the inspiration for Yusheng Rou Si comes from pickled pepper pork slices. It was created by Sichuan chefs during the Republic of China era.
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Yusheng Rou Si is often available, but different regions have their unique methods and tastes. Today, Afi is sharing a version from the eastern part of Henan. The steps are clear, the method is simple, and even beginners can make it.
Ingredients List:
Main ingredients: Pork belly
Accessories: Eggs, starch, green onions, ginger, garlic, pickled peppers, carrots, green peppers, garlic sprouts, wood ear mushrooms (soaked beforehand)
Seasoning: Salt, chicken powder, vegetable oil, bean paste, oyster sauce, vinegar, wine, sugar, chili oil
Step 1:
Wash the pork belly clean, then cut it into thin slices and then cut it into fine threads, put it in a bowl. Add a spoonful of salt, a spoonful of chicken powder, and mix well with chopsticks. Then add half an egg, and mix evenly. The egg can make the meat threads more tender and easier to stick to starch, and less prone to shedding. After mixing the egg, add 10 grams of starch, and let the starch coat the meat thread surface evenly, locking in the moisture of the meat thread. Finally, add a little vegetable oil and mix well to prevent the oil from sticking to the meat threads when sliding, and marinate for 10 minutes.
Cut the green onion into green onion segments, ginger into small granules, garlic smash and chop into minced garlic, and prepare a few pickled peppers cut into small segments, and put them all together for preparation. Take a carrot, peel it, and cut it into threads, matching with green and red pepper threads to add color to the dish. Prepare a handful of garlic sprouts, wash them and cut them into segments, and the soaked wood ear mushrooms, cut them into small pieces, and prepare them for use.
Step 2:
Heat oil in a pot. When the oil is about 40% hot, and the oil surface is calm and without smoke, put the meat threads and side dishes into the pot to slide a little oil. First, sprinkle the meat threads one by one into the pot, use chopsticks to quickly stir, prevent the meat threads from sticking together. When the meat threads are formed, pour in the side dishes and slide for 10 seconds, then drain the oil.
Step 3:
Leave a little base oil in the pot. Pour in green onions, ginger, garlic and pickled peppers to stir-fry the aroma. Then add 10 grams of bean paste to stir-fry, then add 5 grams of oyster sauce to enhance the flavor, 5 grams of vinegar to remove the fishy smell, and a little wine to dispel the smell.
Step 4:
Pour in a little water from the side of the pot, stir evenly, then add 10 grams of sugar, 2 grams of chicken powder, and quickly stir-fry until the seasonings are dissolved. Then pour in the meat threads and side dishes into the pot. Stir-fry with a spatula until the meat and side dishes are evenly coated with the sauce. Finally, drizzle a little chili oil and stir evenly before serving and plating.
